I learned how to make this soup at the Ritz-Carlton when I was just starting my career. The spices I use, however, have certainly evolved with time! Back then, it was served iced, with grated coconut, but it’s also great hot.

We changed one ingredient in one of our favorite Spice Coast recipes – the spices. We simply replaced South Indian masala with another all-purpose blend. The real enjoyment is the contrast between the ”melt in your mouth” potatoes in their coconut sauce and the crunchy cashews.